Name: Cozy Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, minced; 3 celery stalks, chopped; 3 large carrots, sliced; 2 cups potatoes, peeled and diced; 1 cup frozen peas; 3 cups cooked shredded chicken; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 4 cups low sodium chicken broth; 1 cup unsweetened almond milk (or milk of choice); 2 tablespoons flour (or gluten-free substitute)

This Cozy Healthy Chicken Pot Pie Soup is a lighter take on a classic favorite. It delivers all the comforting flavors of a traditional pot pie—tender chicken, soft vegetables, and savory herbs—in a creamy, dairy-free broth. I love how it turns a beloved comfort dish into a nourishing bowl of soup that’s just as satisfying, but far more wholesome.

Why You’ll Love This Recipe

I find this soup perfect for chilly days when I want something cozy, filling, and healthy. It’s made with real ingredients—no heavy cream or canned soups—and still gives that rich, comforting taste I expect from a chicken pot pie. It’s also a great meal prep option since it reheats beautifully, and it’s naturally gluten-free and dairy-free if I use the right substitutions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

3 garlic cloves, minced

1 onion, diced

3 celery stalks, chopped

3 large carrots, sliced

2 cups potatoes, peeled and diced

1 cup frozen peas

3 cups cooked shredded chicken (from rotisserie or pre-cooked breast)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

4 cups low sodium chicken broth

1 cup unsweetened almond milk (or milk of choice)

2 tablespoons flour (or gluten-free substitute)

Directions

I heat the olive oil in a large pot over medium heat. Then I add the onion and garlic, sautéing until soft and fragrant—about 3 minutes.

I stir in the celery and carrots, cooking for another 5 minutes until they begin to soften.

Next, I mix in the diced potatoes along with salt, pepper, thyme, and rosemary, coating the veggies well in the seasoning.

I pour in the chicken broth, bring everything to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender.

While that simmers, I whisk together the almond milk and flour in a small bowl until smooth. I stir this into the soup to thicken it up.

Finally, I add the shredded chicken and frozen peas, letting it all simmer for another 5 to 10 minutes until heated through and slightly thickened.

I taste and adjust seasoning if needed, then serve it hot.

Servings and timing

This recipe makes 6 hearty servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories per serving: 285 kcal

Variations

I sometimes swap almond milk for oat milk or regular milk if I’m not avoiding dairy.

For extra flavor, I add a splash of white wine or a teaspoon of Dijon mustard.

If I want it thicker, I mash a few of the cooked potatoes right in the pot.

To make it paleo, I use arrowroot or tapioca starch instead of flour and stick with almond milk.

I’ve also made this with leftover turkey instead of chicken—perfect after the holidays.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, adding a splash of broth or milk if it’s too thick. It also freezes well—I let it cool completely before transferring to freezer-safe containers, and it keeps for up to 2 months. I thaw it overnight in the fridge before reheating.

Related Recipes:

Healthy Chicken Pot Pie Soup

FAQs

How can I make this soup gluten-free?

I use a gluten-free flour blend or arrowroot starch in place of regular flour. Everything else in the recipe is naturally gluten-free.

Can I make this soup in a slow cooker?

Yes, I add all the ingredients (except the milk and flour mixture and peas) to the slow cooker and cook on low for 6–7 hours. Then I stir in the thickener and peas during the last 30 minutes of cooking.

What kind of chicken works best?

I usually use shredded rotisserie chicken for convenience, but any cooked chicken breast or thigh meat works just fine.

Is this soup dairy-free?

Yes, when I use almond milk or another plant-based milk, it’s completely dairy-free.

Can I add a crust or topping like traditional pot pie?

I’ve served this with a biscuit on top or alongside for that classic pot pie feel. Puff pastry squares baked separately also make a great topper.

Conclusion

This Healthy Chicken Pot Pie Soup is everything I want in a comforting meal—warm, hearty, and packed with flavor, but still light and nutritious. It’s a recipe I come back to all winter long, especially when I want something satisfying without feeling too heavy. Whether I’m feeding my family or meal prepping for the week, it’s a go-to that always delivers.

📖 Recipe: